1 whole egg
4 egg yokes
1 Can condensed Milk
1 Can evaporated milk
1 tsp of Vanilla Extract
ingredient for caramel:
1 cup Sugar OR 1/4 to 1/2 cup of Caramel for Flan by Pinzon
directions: Preheat oven to 375 degrees F. Place Baking Mold on a deep rimmed baking sheet.
For Caramel: Heat Sugar in sauce pan and heat until it makes caramel golden-brown. Make sure to move the pan around as it will burn easily - do not stir. (Or you can use Pinzon's Caramel Syrup) Pour caramel on the mold and coat bottom and all sides. Set aside on baking sheet and add a couple of inches of water to the baking pan.
Gently whisk (do not whip) all custard ingredients, and pour into mold through a strainer (very important to remove egg yolk pieces). Loosely cover with aluminum foil.